Lime Curd

(serve as a dip for fresh strawberries)

4 Limes

1 ½ Cup Sugar

¼ lb of unsalted butter at room temperature

4 large eggs at room temperature

1/8 tsp salt

2 drops of green food coloring


  1. Remove the zest of 4 limes with a vegetable peeler or a zester, being careful to avoid the white pilth.
  2. Squeeze the limes to make ½ cup of juice and set aside.
  3. Put the zest and sugar in a food processor fitted with a steel blade, and process for 2-3 minutes until the zest is finely minced.
  4. In a separate bowl (or electric mixer), cream the butter, with the sugar and lime zest.  Add the eggs, 1 at a time.
  5. Then add the lime juice and salt.  Mix until combined.
  1. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes).
  2. The lime curd will thicken at about 175 degrees F, or just below a simmer.
  3. Add the 2 drops of food coloring, and remove from heat.
  4. Let cool.  Refrigerate until ready to serve.

10. Serve with fresh strawberries.

Becca’s modified version:

We had some lemons that needed to be used, so rather than using limes; I used lemon zest & juice & a drop of yellow food coloring.  It turned out REALLY good.

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